Close your eyes and you’ll think you’re eating rib-eye. You’ll get more flavor out of economy cuts of meat with the sous vide method because the meat never overcooks!
About Sous Vide
Imagine never over cooking an expensive roast again. Or taking an economy cut and making it taste premium. That’s the advantage of sous vide cooking--it’s always perfectly cooked!
Once only available to restaurant chefs, sous vide is a technique home cooks are embracing thanks to smaller, cost-friendly models like Anova or Joule. Translated to “under vacuum,” sous vide is a method of cooking meats and vegetables in a vacuum sealed bag placed in a water bath. The water is heated at a consistent and controlled temperature thanks to the heating element used in the water bath.
Precise temperature control and uniformity of temperature of the sous vide machine offers two big advantages. First, it allows you to cook food to an even doneness all the way through, no more dry edges and rare centers. Second, you get highly predictable results. The steak emerges from the bag juicy and pink every time.
Sous Vide Is Ideal for Entertaining on Yom Tov
Seal ingredients in a plastic bag or canning jar and place them in a water bath. When food reaches your target temperature or time, you take it out, give it a quick sear or other finish, and serve it. That’s it. Perfectly predictable results with no fuss!
With sous vide as my go-to for yom tov cooking and entertaining, I am finally able to focus on the other important aspects of cooking without the worry of going back and forth and checking on that expensive roast in oven, hoping we aren’t messing it up…. Which let’s be honest, we all do it!!
Cooking with Plastic
Bags made expressly for cooking sous vide are perfectly safe as are oven bags. Brand name resealable bags and plastic wrap are made of polyethylene. It’s widely used in containers for biology and chemistry labs, and has been studied extensively, and is safe for cooking. Avoid store brand and cheap plastic wraps when cooking. These are made of polyvinyl chloride (PVC), and heating them presents a risk of chemicals leaching into the food.
- Cook Time
- Prep Time
5-6 pound boneless chuck or shoulder roast
Fresh rosemary sprigs
Freshly shaved horseradish
Freshly ground black pepper
3 tablespoons extra virgin olive oil
1 egg white
Sea salt or Maldon finishing salt
1. Set up your sous vide machine according to manufacturer’s instructions. Fill pot or bucket with water. For medium rare, set temperature to 129°F (for medium set temperature to 136°F). Set time to 18 hours.
2. Wait for water to reach desired temperature.
3. Lightly coat a large pan with evoo and place over medium-high heat. Sprinkle roast with salt and pepper and place in hot pan to sear. Brown on all sides.
4. Once browned, transfer roast to a brand name resealable bag. Add evoo, rosemary, and thyme sprigs to the bag.
5. When the sous vide hits the desired temperature, add bag to the water. Slowly lower bag till it hits the bottom of the pot, and the air is released. Seal bag closed. Cover pot with plastic wrap to avoid evaporation. (You want to avoid any air trapped in the bag, this will insure that the roast remains fully submerged in the water for the duration of the cooking.)
6. After 18 hours take the roast out the bag.
7. Preheat oven to 475°F.
8. Whip one egg white till foamy and lather on roast. Sprinkle roast with shaved horseradish, salt, and pepper, and place on a roasting pan. Put in 475°F oven for 15 minutes.
9. Remove roast and let it rest for 10 minutes. Slice, sprinkle with Maldon finishing salts and serve with roasted veggies and Red Wine Jam.
10. Yom Tov Alternative: if serving on Yom Tov you can place roast in the oven at 180°F up to 1½ hours before eating. This will develop the crust and keep the roast warm for the meal.